The vegetables are cleaned, washed well and cut each accordingly.
Wash the meat well and cut it into cubes.
Put the vegetables in a little oil.
When the onion acquires a crystalline color, add the hardened meat for 10 minutes.
Add water, salt, pepper to taste and cook for about 30-35 minutes.
When the meat is almost cooked, add the potatoes and rice.
Leave it to boil for about 15 minutes.
When all is cooked, remove from the heat, and separately in a bowl, mix the cream with the egg and tarragon as desired.
Add to the soup, stirring constantly.
Greek chicken soup
Wash the chicken well, cut it into large pieces and put it to boil in a pot with 2.5l of cold water and peppercorns. The vegetables, except the carrot, are cut into large pieces and boiled with the chicken. Add a little salt. Boil over medium heat, frothing from the heat. Everything takes about 1 hour, if the chicken is homemade or less if you have bought chicken.
When the meat is well cooked, strain the soup. The chicken is removed from the bones and broken into pieces.
Separately, boil the rice with plenty of water and salt, according to the instructions on the package.
Put the remaining carrot on a grater to harden in a pot and add 3 tablespoons of oil. After softening a little, add the strained soup and the meatballs. Turn the heat to low under the pot so that the soup does not boil.
In a large bowl, beat the yolks well with the yoghurt. Place a few tablespoons of hot soup on top of this mixture and mix thoroughly after each polish so as not to cut the composition. Pour everything into the soup pot, mix slowly and stir all the time in the soup.
Add the boiled and drained rice. Add the lemon juice. Check for salt and add more if needed. Leave on low heat for about 10 minutes to get the consistency of the soup (from the yolks), then turn off the heat and sprinkle with chopped parsley.